Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside.,______,Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.,Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.